2016 Cocktail Party Menu Executive Chef: John Paulk
Cocktail Soirees from 25 to 750 guests:
Mezzaluna has catering privileges at numerous wineries and public venues in the Portland-Vancouver Metro area (ask us for our list). We also cater in private homes. We often cater for:
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Charity galas and fundraisers, balls, cotillions, and lavish events Corporate events / entertaining your clients or colleagues inside or outside the office Same-sex and opposite gender engagements, rehearsal dinners, celebrations and weddings Special events like: birthday dinners, anniversaries, baby & bridal showers, retirement, & graduations Holidays of every kind.
What you can expect from us:
♦ Professional staff with more than 200 years combined culinary experience.
♦ An extensive list of our current and past clients. ♦ Prompt responses and follow through to your questions and concerns. ♦ On-time arrival to your venue or home and service of your food exactly when you want it. ♦ Impeccable service and an immaculately clean kitchen when we leave. ♦ Complete catering services including management of rental items, florals, and other accoutrements. ♦ Competitive pricing.
Cocktail Parties are comprised of:
♦ Seven different tray-passed and stationary hors d’oeuvres from our list of over 70 unique options.
♦ OLCC-certified bartenders will serve your guests and mix signature cocktails. ♦ Complete oversight of your event, set-up, clean-up and tear down of your event space. ♦ Florals to die for, unique serving pieces, stemware and china. Themed décor and handmade client gifts. ♦ Fabulous petite-sized desserts available to end your evening with a sweet touch.
2016 Specialty Cocktail Selections Tickled Pink
X-Rated fusion liqueur (blend of French vodka, blood oranges, & passion fruit), and champagne
Balthazar French Martini
Chef John’s Mango Ginger Martini
Pear-tini
Vodka, fresh Mango puree, fresh ginger and lime juice
Blueberry Bombshell
Stoli blueberry vodka, fruit-infused cognac, fresh muddled blueberries, lime, soda water
Irrational Passion
Bacardi silver rum, passion fruit, and a splash of grenadine
Pretty-in-Pink Guava Martini
Grey Goose vodka, Cointreau, fresh pink guava puree, lime and cranberry juices
Pomegranate Martini
Stolichnaya raspberry vodka, triple sec, pomegranate juice, lemon-lime juice
Paris’s Crimson Champagne Cocktail Cranberry juice, fresh ginger, cinnamon stick and star anise, reduced to syrup then blended with brandy and champagne
Blood Orange Margarita
Premium tequila, blood orange puree, triple sec, lemon-lime
Celebration Fizz
Seedless white grapes, Absolute Mandarin vodka, white grape juice and chilled champagne
Amaretto-Cranberry Kiss
Grey Goose vodka, cranberry juice, amaretto, orange juice
Prosecco Gold Rush
Chilled Prosecco, vodka, and Goldschlager
Rendezvous on the Beach
Grey Goose vodka, peach schnapps, freshly squeezed orange juice and cranberry
Sour Apple
Citrus vodka, cointreau, fresh lemon & sour apple schnapps
Pucker-up Lemon Drop Martini
Lemon-infused citron vodka, fresh lemon juice, simple syrup
Harvest Sky
Stoli vodka, Chambord, and cranberry juice
Raspberry Cheesecake Martini
Grey Goose, Chambord, cream, fresh lemon and lime and mint
Belvedere vodka, pineapple juice and Chambord Absolut pear vodka, grapefruit juice, muddle lime, served with a pear slice
The Ruby Slipper
Grapefruit vodka, white cranberry juice, triple-sec, lime juice, muddled with pink grapefruit, topped with champagne
Pink Gin Spritzer
Bombay Sapphire, cranberry, grenadine and club soda
Fierce
Fresh strawberry puree, lemon & lime juice, raspberry liqueur, citrus vodka & Champagne
Rasmopolitan
Raspberry-infused vodka, Chambord, lemon-lime juice.
Pirate’s Rum Punch
Spiced dark and white rums, fresh orange juice, cranberry juice
WILD Watermelon Martini
Watermelon-infused vodka, citrus juice, fresh muddled watermelon, served with a pink-sugar-frosted rim
Flirtini
X-Rated fusion liqueur (blend of French vodka, blood oranges, & passion fruit), SKYY vodka, splash of orange juice, cranberry and lime. Served with a floating pink orchid
Hope Floats
PAMA pomegranate liqueur, lemon vodka, pink grapefruit juice, Champagne and raspberry sorbet
Creamsicle
Premium vodka, triple Sec, Freshly squeezed O.J. & cream
Mezzaluna Cosmopolitan
Grey Goose vodka, cranberry, lemon-lime with a sugared rim
Electric lemonade
Citron vodka, blue Curacao, lemon/lime & a blue sour straw Mezzaluna Classic Martini Grey Goose vodka, vermouth – waived over the glass; 2 olives
2016 Hors d’Oeuvres Selections Due to the seasonal nature of the fresh ingredients that we use, substitutions may be necessary.
Seafood
Poultry
Crispy panko-coated sea scallops with wasabi-lime crème
Chicken empanadas with chorizo, golden raisins, olives& warm spices with chipotle crème
Deep fried risotto cakeswith curried crab and fresh dill Mezzaluna’s signature crab cakes with Thai chili aioli
Chef John’s crispy fried chicken sandwich on buttermilk biscuits topped with pancetta and blue cheese slaw
Really spicy paprika glazed shrimp with fresh basil chiffonade, prepared in front of your guests
Miniature curried chicken pot pies with a puff pastry crust served in a petite crock
Char-grilled tiger prawns served with Miss B’s caper remoulade
Moroccan chicken bisteeya phyllo triangles with crushed almonds, cinnamon and warm spices
Beef / Pork / Lamb Miniature Ruben sandwiches grilled on marble rye. Amazing! Grilled flank steak quesadillas with caramelized onions, gooey St. Andre cheese& spicy adobo sauce “Steak and Potatoes” rare sirloin topped with creamy garlic mashed potatoes, red pepper mayo, and crispy onions…decadent! Baby BLT’swith brown sugar-cured bacon, tomato, arugula, melted swiss, and dijonaisseon sourdough toast Meatball sammiesChef John’s meatballs on rosemary caramelized onion rolls, smothered in spicy arrabbiata sauce with melted asiago Petite panini’s with coppa salami, fontina, artichoke hearts, roasted red peppers &pesto on sourdough
Duck Confit Tacos with scallion, balsamic, guava jam on a crispy won ton shell with hoisin slaw
Vegetarian
Sweet potato-apple latkes with cinnamon sour cream & candied pecans Deep fried 6-cheese macaroni & cheese balls – with spicy arrabbiata sauce. You’ll want to slap somebody they’re sooo good! Roasted shallot mascarpone, roasted butternut squash, and wild field mushrooms on French crostini Roasted crimson beet salad with crumbled herb feta, scallions, pistachios, orange zest and citrus vinaigrette. Served in a small wine flute.
Brown sugar-crusted smoked ham on cheddar corn muffins with whole grain mustard
Camembert, roasted pear and caramelized balsamic onion quesadillas
Oven-roasted pulled pork sliders with ketchup-mayo and kosher pickles. Drop dead delicious!
Rogue Creamery blue vein cheese, golden apple & toasted pecan phyllo rolls
Chef John’s mini meatloaf sandwiches with mango chutney mayonnaise on hand baked white bread
Miniature grilled Beecher’s sharp cheddar cheese sandwiches and creamy tomato-basil soup in a demitasse cup
Chorizo sausage pups on a stick – our version of a corn dog! Crispy mini won ton cones with Thai flank steak salad “White trash wontons” – trust us...they’re yummy!
Deviled eggs from Hell! – scrumptious& spicy as all get out… Creamy mashed potato barbrown sugar bacon;scallions; aged white cheddar, and wild mushrooms in Madeira
Edamame and goat cheese puree piped onto puff pastry triangles
Shaved asparagus salad with pecorino and red onion vinaigrette
Crispy sweet potato french fries with smoked paprika aïoli served in individual metal fry baskets
Handmade deep-fried sweet potato & beet chips with Green Goddess dipping sauce
Handmade goat cheese crackers with mushroom-thyme ragout
Roasted pear, caramelized onion & camembert strudel
Red pepper hummus with roasted autumn & winter root vegetables
Quince paste and manchego cheese. Paired together with a crystal pick. Really, really delicious.
Miniature twice-baked potatoes with herbed sour cream, aged English white cheddar, crispy bacon & snipped chives
Mini pizzetteswith gorgonzola, fontina, and fresh basil
Creamy carrot-ginger soup with dill sabayon served in a tube “Take-Out Noodles”Thai soba noodle salad with julienned vegetables, and a creamy roasted peanut dressing Gorgonzola & walnut tartlets with red grape-rosemary salsa Savory Coeur a la Crème topped with apricot chutney, served with English biscuits
Roasted golden beets on an English cucumber crowned with herbed chévre, garnished with an edible flower Deep fried mini-mozzarella balls with spicy Arrabbiata sauce Crisp lettuce cups with hoisin chicken and cashew stir fry
2015 Desserts
We offer these miniature creations in a trio, so select three
Cozy Bread Pudding White chocolate blueberry bread pudding with Amaretto cream sauce Bittersweet chocolate bread pudding with Frangelico cream and dried cherries Caramel-banana bread pudding with vanilla bean sauce Vanilla bean& dried cherry bread pudding with hot buttered rum sauce The Mezzaluna’s chocolate chunk bread pudding with brandied crème anglaise
Crème Brûlée& Panna Cotta
Something Special
Banana hazelnut upside down cakes with gilded spun sugar Granny Smith apple crisp in a miniature crock served with cinnamon crème chantilly Port wine tiramisu Red velvet cake with almond butter cream frosting English trifle with cognac custard & pears Individual orange butter cakes with crème anglaise and gilded hazelnuts Pear ginger upside down cakes with warmed caramel sauce Cornmeal and rosemary cakes with apricot glaze and balsamic-port wine reduction – to die for!
Classic crème brûlée served with brown sugar shortbread
Cranberry pear tarts with gingerbread crust
Rose panna cotta with dark and light raspberry sauces with crystallized rose petals
Chocolate-cream raspberry Napoleons with chocolate sauce
Banana crème brûlée with almond cookies
Tiramisu eggnog trifle
Cardamom panna cotta with candied orange relish
Individual apple charlottes with cinnamon sabayon
Peanut butter crème brûlée served with a double-chocolate ginger cookie
Coconut tresleches cake with caramelized bananas
Sour cream panna cotta with blackberry-Zinfandel compote
Chocolate Desserts
White chocolate mousse in a handmade pecan-cookie cup with seasonal fruit Flourless chocolate cake with toasted almonds & brandied cherries Crème brûlée au chocolat with raspberries Bittersweet chocolate macadamia nut tart Jumbo espresso brownies with a bittersweet chocolate rosette and a gold-dusted espresso bean Individual dark chocolate molten lava cakes with pistachio cream Bourbon chocolate pecan tart with Chantilly cream
Red velvet cake with ancho bourbon pecan frosting “Turtle” Mi-Su - a spin on the classic with pecan turtle candy, layered with pecans, mascarpone cheese, lady fingers and caramel Pink champagne sorbet with lavender heart-shaped shortbread Chocolate fondue with Chambord liqueur and assorted dippers